TW200730098A - Method for producing beans or pod product - Google Patents

Method for producing beans or pod product

Info

Publication number
TW200730098A
TW200730098A TW095136104A TW95136104A TW200730098A TW 200730098 A TW200730098 A TW 200730098A TW 095136104 A TW095136104 A TW 095136104A TW 95136104 A TW95136104 A TW 95136104A TW 200730098 A TW200730098 A TW 200730098A
Authority
TW
Taiwan
Prior art keywords
bean
pod
product
aminobutyric acid
immature
Prior art date
Application number
TW095136104A
Other languages
Chinese (zh)
Inventor
Ryoichi Minoshima
Muneo Sakai
Kazuma Yoshimura
Original Assignee
Nisshin Oillio Group Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Publication of TW200730098A publication Critical patent/TW200730098A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/06—Amino acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/06—Amino acid
    • A23V2250/0618—Glutamic acid

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention provides a method of producing a bean product containing γ-aminobutyric acid in an increased amount and having a favorable flavor or a pod product containing γ-aminobutyric acid in an increased amount and having an excellent texture. A starting bean or its pod, which contains 20% by mass or more of water and has not been enzymatically inactivated, is frozen and then thawed at a temperature of from 5 to 70<o>C to thereby produce a bean or pod product. As the starting bean, use can be made of either an immature or matured and podded or unpodded bean. As the pod, it is preferable to employ an immature bean pod. It is also preferable to conduct a germination treatment before freezing. By drying the bean or pod product as described above, furthermore, a dry bean or pod product having an increased ?-aminobutyric acid content and being excellent in keeping properties can be obtained.
TW095136104A 2005-09-30 2006-09-28 Method for producing beans or pod product TW200730098A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005287254 2005-09-30
JP2006018228 2006-01-26

Publications (1)

Publication Number Publication Date
TW200730098A true TW200730098A (en) 2007-08-16

Family

ID=37906169

Family Applications (1)

Application Number Title Priority Date Filing Date
TW095136104A TW200730098A (en) 2005-09-30 2006-09-28 Method for producing beans or pod product

Country Status (4)

Country Link
JP (1) JP4887301B2 (en)
KR (1) KR20080052602A (en)
TW (1) TW200730098A (en)
WO (1) WO2007040126A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110881527A (en) * 2018-09-11 2020-03-17 南京农业大学 Production method of germ soybean milk rich in gamma-aminobutyric acid

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013077412A1 (en) * 2011-11-25 2013-05-30 株式会社カネカ Cooked rice improving agent
JP2016017000A (en) * 2014-07-04 2016-02-01 愛知製鋼株式会社 Plant growth promoter and fertilizer
CN110200192A (en) * 2019-07-09 2019-09-06 南京农业大学 A kind of instant leisure green soy bean and its preparation process

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000217532A (en) * 1999-01-29 2000-08-08 Mitsukan Group Honsha:Kk Green-soybean curd and its production
KR100694386B1 (en) * 2004-07-20 2007-03-12 씨제이 주식회사 Method for enhancing the content of gamma-aminobutyric acid of soybean seed

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110881527A (en) * 2018-09-11 2020-03-17 南京农业大学 Production method of germ soybean milk rich in gamma-aminobutyric acid

Also Published As

Publication number Publication date
JPWO2007040126A1 (en) 2009-04-16
WO2007040126A1 (en) 2007-04-12
JP4887301B2 (en) 2012-02-29
KR20080052602A (en) 2008-06-11

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